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Restaurant storytelling is one of the most powerful tools to drive customer engagement. People are now able to share their stories with a wider audience due to innovations in technology and trends in social media. Customers want to know you and the real story behind why you do what you do. If you’re wondering how to increase your restaurant sales and build brand loyalty, storytelling is key.
Eager to establish a stronger connection with your customers and increase repeat orders? Get your very own branded mobile app to put your menu in their hands, wherever they are. After signing up with your Restaurant Success Manager or Account Coordinator, you can follow the guide below to get a branded iPhone app, built and developed by ChowNow. Please Note: These instructions are specifically for Canadian restaurant partners.
Management companies provide restaurants with a franchise like operating system without having a franchise agreement. Management firms, like Goliath Restaurant Management, help restaurant owners reassess their food costs and supply chains, rein in bar costs and consolidate their liquor inventory to better suit their demographic, create marketing calendars and promotional materials to keep sales growing, and serve as a human resource department for recruiting, hiring, training and retaining staff
To help you kick off 2019 , we’ve gathered up our 5 most popular (and useful) blog posts over the past year. Read on to get up to speed on esse ntial industry insights that will help guide your restaurant or bar for the New Year - everything from inventory to manager bonus plans.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Everyone likes a good deal, right? Which is why just about every restaurant either considers offering or actually runs special discounts through coupon advertising. Did you notice we said coupon advertising ? That’s right. Whether you think of it this way or not, a coupon is actually an ad for your restaurant with an incentive attached. And that can help you meet your ultimate goal: more butts in seats.
As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. While 6% is actually a high-water mark for this industry in recent years, it's still considered low by most investment standards.
As a business owner, you are told, “it’s lonely there”, “you wear lots of hats”. But again, no one sent you that memo. And most owners don’t get a degree in business to open their place. If you find you need a refresher in your role as an owner, then stay tuned. That’s what we’re talking about, here and now! In particular we’re going to focus on Servant Leadership.
As a business owner, you are told, “it’s lonely there”, “you wear lots of hats”. But again, no one sent you that memo. And most owners don’t get a degree in business to open their place. If you find you need a refresher in your role as an owner, then stay tuned. That’s what we’re talking about, here and now! In particular we’re going to focus on Servant Leadership.
I found CookKeepBook through a social media mention, and it seems to have all the functions for recipe software that an independent operator needs. For many years we sold Profitable Recipe Manager , and its combination of simplicity and accuracy helped thousands of businesses control their food and recipe costs. Since retiring that product a few years ago, I’ve been looking for an inexpensive, cloud-based alternative.
The New Year is upon us and so are the endless new year’s resolutions. Unfortunately, for most restaurants and bars this means millions are promising to save their coins and be healthier by eating out less. On top of that, the winter time blues are real and the preference to stay home to avoid the cold and the snow will only grow stronger as the winter progresses.
Having a kid friendly restaurant can be a boon for the restaurant operator. Families with young children represent a lucrative demographic. But the first question you should be asking yourself is this: “Is this right for my restaurant concept?” Almost every restaurant finds itself serving children from time to time, even if they aren’t considered […].
What content has performed best for your blog? For us, content targeted toward our top categories of business has shown the best results. Since our blog is fairly new (started in the fall of 2017) we’ve been experimenting with different content topics, audiences, and writing styles. We’ve written about the basics of grocery store advertising, a short series on digital, and advice on running your business.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Let’s get real for a moment. Customer loyalty is not guaranteed, no matter how good your pizza is. And no matter how many times you landed it like a gold medal Olympic gymnast, one misstep can cost you big time - which makes having high-quality delivery drivers even more critical to your success as an independent pizza restaurant offering local delivery.
Do you wonder what makes up the prime cost formula in the restaurant industry? How do you calculate a restaurant’s prime cost formula? What is the prime cost formula? Watch this video to learn or continue reading below. Prime cost in the restaurant industry is different than in other industries. I want to be very clear what prime cost is for the restaurant industry.
At the end of each year, there’s a flood of food trend surveys, and you may be wondering about nutella (wasn’t that 2016?), burgers (timeless, not trendy), vegan (essential) and a whole lot more. Step off the trend treadmill, and let’s put the industry changes into a series of directions or themes – areas where it’s vital that you stay ahead and keep improving your business.
From surprise proposals to a dozen roses, Valentine’s Day is a special day for many. This takes many on a hunt to find the perfect place to spend their evening. With an average of $143 being spent on a Valentine’s Day dinner and a total of 19 billion being spent, it is one of the biggest nights of the year for the restaurant industry. As a restaurant it can be hard to stand out amongst the competition, but we have complied a list of some of the best ways to attract couples to your
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
One of the best tools a restaurant owner can have is a food supplier that cares about their establishment. As a restaurateur, you need a partner who actually listens to you, one who’s available, who responds quickly to your restaurant’s needs, and who seems as invested in your restaurant’s success as you are. Too many restaurateurs stick with their suppliers out of loyalty, regardless of how poorly they’re treated.
It’s #Ginuary once again and we’re sharing so much gin content on our social media platforms, from daily snapshots and shout-outs to tips and round-ups to tempt all manner of gin imbibers. Meanwhile, we discovered… The post 10 Gin Brands to Look Out For in 2019 appeared first on GastroGays.
If your restaurant still hasn’t made the addition of online ordering, it’s possible you may not yet see the immediate need. You haven’t been losing money, you’re gaining customers, and maybe you’re even doing pretty well overall. But let’s face it, doing ‘pretty well’ isn’t the mindset that compelled you to seek success in this tough restaurant industry.
How would you like to cut food cost with two easy steps? These two “clipboard systems”- EASY – stop mistakes coming out of your kitchen. They virtually eliminate theft in your restaurant. One is a key item report. The other is a waste sheet. Watch this video to learn exactly what I mean or continue reading below. The waste sheet simply tracks waste in the kitchen.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
None of these is major, but each week they soak up cash and cut into profits. Part of the fix is showing staff that every cent counts and you do watch the cents! They can be an active part of the solution, not standing on the side watching. Every single member of your staff could point out something that’s ‘leaky’ and wasteful – do they tell you? Do you ask?
Picture this: You’re craving sushi. You heard about a great new spot a few blocks away from a coworker, and now that the craving has hit, you’re ready to order. You search the name of the restaurant in Google, and their website pops up as the first result. You’re impressed by how clean and easy […]. The post 7 Benefits of Online Ordering appeared first on Restaurant Den.
As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. Unfortunately, if your restaurant is typical, your profit margins are exceedingly narrow. According to a recent Forbes article , sit-down restaurants make a profit of about 6%. While 6% is actually a high-water mark for this industry in recent years, it's still considered low by most investment standards.
Smart Employee Scheduling: Key to Increasing Restaurant Profits. If you ask any restaurant owner what determines the revenue they earn, they will say obviously it’s the sales. Of course, they are correct, but is that it? Perhaps a more comprehensive way of answering this question is by asking yourself the following: what determines the sales? Is it the customers’ choice only?
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Here is a quick VLOG above our 5 question operations self assessment. Take 2 minutes and complete this open evaluation of your business, has it gone a little static? Get that “New car smell” again!
Dining in a restaurant is a different experience for every single customer, and everyone comes for a different reason. Some come to enjoy your ambience, some want to feel refined and be waited on. Many walk through your doors because they're too tired from work to cook for themselves. From the hostess to the busboys, your staff does everything they can to make the dining experience for your guests a rewarding and relaxing experience, but it's not always easy to tell what kind of experience a cus
For a lot of things in life, more is indeed better. But, when it comes to customers and seating arrangements, that couldn’t really be further from the truth. While more customers mean more service – which then, in turn, means more profit -, it’s absolutely vital to take into consideration that clients are interested not only in the food but also the experience it comes with.
This month, we welcomed Bryon to Hospitality Insurance Group as our new Commercial Lines Territory Manager based at our headquarters in Southborough, Massachusetts. Get to know Bryon in our latest Q&A interview below. What is your full name? Bryon Hutter. When is your birthday? 02/03. Where do you live? Ashland, MA. Tell us a little bit about your background.
Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.
Are you looking for how to create a restaurant budget, yet you’re having a hard time finding the right resources? You’re on the right track because you understand the importance of having a budget. Not everyone in the restaurant industry does. Every other industry works from a budget – yet it’s hard to find resources for restaurants.
Multiple Location Restaurants: Their Challenges and How to Handle Them. You own a restaurant and it is flourishing more than ever. The tables are always full, your kitchen is buzzing with activity, customer reviews are positive and your restaurant’s reputation is growing day by day. So, you decide to take the next step and expand your business by opening another restaurant at a different location.
One of the best tools a restaurant owner can have is a food supplier that cares about their establishment. As a restaurateur, you need a partner who actually listens to you, one who’s available, who responds quickly to your restaurant’s needs, and who seems as invested in your restaurant’s success as you are. Too many restaurateurs stick with their suppliers out of loyalty, regardless of how poorly they’re treated.
Online ordering is more popular than ever with millions of people ordering online when hungry. More and more people turn to food outlets with online facilities. Are you offering online options to local consumers? If not, you can be missing out on growing your business. Ordering online is convenient and satisfies consumers’ appetite for instant gratification.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
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